Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup Recipe – Packed with tender chicken, zesty enchilada sauce, tomatoes, corn, black beans, and topped with cheese and tortilla strips, it’s the ultimate cozy meal. Perfect for chilly nights or easy weeknight dinners, this soup is sure to become a family favorite!

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Crock Pot Mexican Chicken Soup

This Slow Cooker Chicken Enchilada Soup is comfort in a bowl! Tender, juicy chicken simmering in a rich, tomato-based broth that’s infused with all the bold, zesty flavors of your favorite enchiladas. The soup is thick and hearty, filled with tender beans, corn, and the perfect amount of heat that warms you up from the inside out. Whether it’s a chilly evening or just a day when you need a little comfort, this soup delivers on all fronts, making it absolutely irresistible.

How to Make Slow Cooker Chicken Enchilada Soup

This dish is effortless to make with only a few simple ingredients. Place boneless skinless chicken breasts in a slow cooker. Season with taco seasoning. Add diced tomatoes, Rotel diced tomatoes with green chiles, red enchilada sauce, black beans, corn, and chicken broth. Cover and cook on LOW heat until the chicken is tender and cooked. Remove the chicken from the slow cooker and shred it with two forks. Return the chicken to the crockpot and stir. Add shredded cheddar cheese and heavy cream to the soup. Cover and cook until the cheese is melted. Season with salt and black pepper to taste. Garnish with cilantro.

Helpful Tips & Frequently Asked Questions

• You can use any chicken you have on hand. Boneless skinless chicken breasts, chicken thighs, or chicken tenderloins.
  • Can substitute rotisserie chicken.
• Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
• I suggest using low-sodium or no-salt chicken broth.
• Substitutions/Additions:
  • onions
  • bell peppers
  • pinto beans
  • lime juice
  • Monterey Jack cheese
  • Mexican cheese blend
• Can I cook the soup on HIGH heat? Yes! Cook the soup for 3-4 hours on high heat.
• Can I use green enchilada sauce? Yes. Green enchilada sauce will work fine in this recipe.
• Can I make Chicken Enchilada Soup on the stovetop? Yes! Add the ingredients to a Dutch oven or large pot. Bring to a boil over medium-high heat. Reduce heat and simmer until the chicken is cooked. Shred chicken with two forks. Stirin the chicken and serve.
  • You can substitute cooked chopped chicken, such as rotisserie chicken, for uncooked chicken breasts for a quick stovetop meal.
• Can I freeze Chicken Enchilada Soup? Yes! Cook the soup and cool it completely. Transfer soup to freezer bags or freezer-safe food containers. Store in the freezerfor up to three months.
  • Reheat the soup on the stovetop or in the microwave.
• Store leftovers in an airtight container in the fridge.

What to Serve with Crockpot Chicken Enchilada Soup

We like to top our bowls of soup with tortilla strips, sour cream, sliced avocado, and extra cheese. YUM! When you’re serving up a bowl of slow cooker chicken enchilada soup, you’ll want sides that complement its rich, zesty flavors without overshadowing them. 

• A side of warm, buttery cornbread or soft, freshly made tortillas is perfect for dipping into the soup, soaking up all that delicious broth. 
• For a bit of crunch, a simple green salad with a homemade Mexican dressing adds a refreshing contrast to the soup’s creaminess. 
• If you’re in the mood for something heartier, consider a side of Mexican rice, seasoned just right to echo the soup’s flavors without overpowering them. 
• A bowl of crispy tortilla chips with a side of guacamole or salsa offers a nice textural contrast and keeps the meal light and fun. 
• And, of course, to cool things down, a classic margarita can add a refreshing, festive touch to your meal. 

Together, these sides create a well-rounded, satisfying meal that’s full of flavor and comfort. Looking for more easy soup recipes? Here are some popular recipes from the website:

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Slow Cooker Chicken Enchilada Soup

Yield: 8 people

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Slow Cooker Chicken Enchilada Soup Recipe – Packed with tender chicken, zesty enchilada sauce, tomatoes, corn, black beans, and topped with cheese and tortilla strips, it’s the ultimate cozy meal. Perfect for chilly nights or easy weeknight dinners, this soup is sure to become a family favorite!

• 2 -lb boneless skinless chicken breasts
• 1 (1-oz) package taco seasoning
• 2 (10-oz) can red enchilada sauce
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) can corn drained
• 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
• 1 (15-oz) can diced tomatoes undrained
• 2½ cups low-sodium chicken broth
• ½ cup shredded cheddar cheese
• ⅓ cup heavy cream
• salt and pepper to taste

• Place boneless skinless chicken breasts in a slow cooker. Sprinkle with taco seasoning.

• Add diced tomatoes, Rotel diced tomatoes with green chiles, red enchilada sauce, black beans, corn, and chicken broth. Cover and cook on LOW heat for 4 to 6 hours, or until the chicken is tender and cooked.

• Remove the chicken from the slow cooker and shred it with two forks. Return the chicken to the crockpot and stir.

• Add shredded cheddar cheese and heavy cream to the soup. Cover and cook until the cheese is melted. Season with salt and black pepper.

• You can use any chicken you have on hand. Boneless skinless chicken breasts, chicken thighs, or chicken tenderloins.
  • Can substitute rotisserie chicken.
• Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
• I suggest using low-sodium or no-salt chicken broth.
• Substitutions/Additions:
  • onions
  • bell peppers
  • pinto beans
  • lime juice
  • Monterey Jack cheese
  • Mexican cheese blend
• Can I cook the soup on HIGH heat? Yes! Cook the soup for 3-4 hours on high heat.
• Can I use green enchilada sauce? Yes. Green enchilada sauce will work fine in this recipe.
• Can I make Chicken Enchilada Soup on the stovetop? Yes! Add the ingredients to a Dutch oven or large pot. Bring to a boil over medium-high heat. Reduce heat and simmer until the chicken is cooked. Shred chicken with two forks. Stir in the chicken and serve.
  • You can substitute cooked chopped chicken, such as rotisserie chicken, for uncooked chicken breasts for a quick stovetop meal.
• Can I freeze Chicken Enchilada Soup? Yes! Cook the soup and cool it completely. Transfer soup to freezer bags or freezer-safe food containers. Store in the freezer for up to three months.
  • Reheat the soup on the stovetop or in the microwave.
• Store leftovers in an airtight container in the fridge.

Steph